Friday Feast

I cooked a Middle Eastern and African feast last night comprising of six dishes.

The tangy tabbouleh and zaatar chicken were my family favourites.

I followed a recipe from Spice Kitchen’s collection, the third edition.

The dishes which feature unique, delicious flavours are not too difficult to create.

A vibrant healthy tabbouleh is as Middle Eastern as it gets, especially if you add pomegranate seeds along with the tomatoes as I did.

The home made hummus tastes even better with sumac and less garlic.

The zaatar spice blend chicken had an irresistibly herby and crispy skin baked in the oven for just forty minutes.

The sweet and savoury meatballs with pomegranate sauce and baharat are a must.

You will definitely have leftover sauce so either freeze it or plan when to have meatballs again sometime soon.

Sweet potatoes with Urfa chillis are a meal that I will certainly remember due to the cooked to perfection baby spinach.

The grilled prawns tasted divine, just marinated in lemon and olive oil along with Aleppo chilli and the signature zaatar spice blend.

All in all I do love this recipe booklet which, even right now whilst I am drafting my Steemit post, smells of all the authentic ingredients.